Barbecue Tempeh Salad
Servings: 2
Calories: 793kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 (8 ounce/227 gram) package tempeh, cut into ½ inch cubes
- ⅓ cup vegan barbecue sauce
- 2 cups romaine lettuce
- 2 cups spring mix
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- ½ medium avocado, sliced
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
- 4 tablespoons vegan ranch dressing
Instructions
- Coat the bottom of a large nonstick skillet with the oil and place it over medium heat. Give the oil a minute to heat up, then add the tempeh cubes in a single, even layer. Cook the tempeh for about 8 minutes, flipping every couple of minutes, until the pieces are lightly browned on all sides.
- Add the barbecue sauce to the skillet. Toss the tempeh to coat it in sauce, then let it cook for another 1 to 2 minutes, until the sauce thickens a bit.
- Divide the lettuce, spring mix, cherry tomatoes, black beans, corn, and avocado among two salad bowls. Sprinkle each bowl with fresh chives and season the salads with salt and pepper to taste. Drizzle with dressing and serve.
Nutrition
Calories: 793kcal | Carbohydrates: 82g | Protein: 35g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 802mg | Potassium: 1745mg | Fiber: 15g | Sugar: 20g | Vitamin A: 5243IU | Vitamin C: 41mg | Calcium: 214mg | Iron: 7mg